Review om Sparkling Wine Production:
1. Scott Laboratory (USA) – Sparkling Handbook 2018-2019: SparklingHandbook1819-Scott
2. Bruce Zoecklein’s review on Sparkling Wine Production: Bruce Zoecklein – Review on Methode Champenoise Production
Dansk beskrivelse af en kommerciel champagneproduktion:
Champagne fremstilling 1.0
Populær videnskabelige artikler på dansk om fremstilling af mousserende vin:
Fremstilling af mousserende vin (Torben Toldam-Andersen)
Videnskabelige artikler på engelsk om diverse aspekter i fremstilling af mousserende vin:
1. Sparkling with Encapsulated Yeast – VAWA Winemaking Techniques (Peter Brehm)
2. Sparkling Country Wine – WineMakerMag.com (Jack Keller)
3. White – SensorySparkling (White and Haymann)
4. Sparkling fermentation starter cultures (Garofalo et al)
5. Making Sparkling Wine (Jack Keller)
6. Encapsilated Yeast in Sparkling wine – Lopez de Lerma et al. 2018.pdf
7. Sparkling review on viticulture 07full (Review by Jones)
8. Effect of production phase sparkling – foaming (Kemp et al.)
9. Kemp_ChemicalCompounds_CRFSN2018.pdf
10. MalicAcidinWine-OriginFunctionandMetabolismduringVinification – Volschenket al.
Rapporter på engelsk om Sparkling Wine:
1. Guide to Sparkling wines fizz2003 (Tom Stevenson)
2. Champagne Notebook – How to taste Champagne wine?